CONDENSED 

SWEETNESS 



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•'wo Copies Kecew&i 

APR 3 3 1908 

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"Mtf a// on £ooA:s their criticism waste : 
The genius of a dish some justly taste, 
And eat their way to fame" 

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PUBLISHED 
BY 

ST. FAITHS GUILD 

215 WASHINGTON BOUL. 

CHICAGO, ILL. 



* 



CONDENSED SWEETNESS 



SUGAR '-TAFFY 



Three pounds of best brown sugar. 

One pound butter. 

Enough water to moisten the sugar. 

Boil until crisp when dropped into cold water, 
4^£n pour out as thin as possible. It usually re- 
quires to boil fast without stirring for about three- 
quarters of an hour. 



"I can teach sugar to slip down your throat a 
mil lion ways." 



t 



CONDENSED SWEETNESS 



CARAMELS 



Two cups molasses. 
Two-thirds of a cup of sugar. 
Three tablespoons butter. 
One tablespoon vinegar. 

Put butter in a kettle and place over a fire ; melt 
and then add molasses and sugar; stir until all is 
dissolved. Let it cook by itself; when nearly cooked 
stir constantly. Boil until it will become brittle in 
water. Add the vinegar just before taking from the 
fire. Pour into well buttered pans. Pull with tips 
of fingers and thumbs. Cut with a sharp knife and 
put in buttered plates to cool. 



Siveet are the thoughts that savour of content.' 



CONDENSED SWEETNESS 



CARAMELS. No. 2 



Two cups of sugar. 

One-half cup of milk. 

One-quarter cup of molasses. 

One-quarter cup of butter. 

Three squares of chocolate. 

One teaspoonful of vanilla. 

One-half cup of English walnuts cut in pieces. 

Two tablespoonfuls of raisins. 

Put butter into a saucepan : when melted add 
sugar, milk and molasses. Heat to boiling point, 
boil seven minutes, add chocolate and stir until it is 
melted. Boil seven minutes longer. Remove from 
fire and beat until creamy. Add the raisins and 
vanilla. Pour at once into buttered tins, cool slight- 
ly and cut into squares. 



The daintiest last to make the end more sweet.' 



CONDENSED S 


WEE 


T N E S 


5 




CARAMELS. 


No. 3 






One 


cup molasses. 








Two 


cups sugar. 








One 


cup boiling water. 








Three tablespoons vinegar. 








One- 


half teaspoon cream of 


tartar. 






One- 


quarter teaspoon soda. 








Boil 


the first four togeth< 


ir: when 


the boiling 


point is 


reached add the soda. 








"Wl 


ten there is no peace, 


there is no feast*' 





CONDENSED SWEETNESS 



CHOCOLATE CARAMELS. No. 4 



Put into a saucepan, 
One cup sugar. 

Three-quarters of a cup of cream. 
One-half cup of white sugar. 
One-half cup molasses. 
One-half cup of brown sugar. 
One cup grated chocolate. 
One cup of cream or milk. 

Stir over the fire constantly until a hard ball will 
form when dropped in water (346-348 degrees when 
boiled with a sugar thermometer). Add one tea- 
spoonful of vanilla ; turn out on an oiled slab. Mark 
into squares and cut before it gets cold. 

A sugar thermometer costs 75 cents. 



"There is no general rule without some ex- 
a pt'wn." 



CONDENSED SWEETNESS 



MOLASSES CANDY 



Put into a large saucepan i cup of New Orleans 
molasses, I tablespoon each of butter and vinegar. 
Mix well together and boil until it hardens in 
water. Then stir in I teaspoonful of baking soda. 
Turn into a greased tin and pull. 




CONDENSED SWEETNESS 



MOLASSES CANDY. No. 2 



One cup molasses. 

One cup sugar. 

One teaspoon vinegar. 

Piece of butter the size of an egg. 

Boil but do not stir until it hardens when dropped 
in cold water, then stir in a teaspoonful of soda and 
pour in buttered tins. When cool pull and cut in 
blocks. Do not butter fingers when pulling. 



"Heard melodies are sweet, but those unheard 
are sweeter." 



CONDENSED SWEETNESS 



APPLE DROPS 



Two tart apples pared and cored and quartered. 
Put into a pan with one gill of cider. Stew until 
a thick paste forms. 

Press through a fine seive one-half pound of this 
pulp, add one-half teaspoonful of acetic acid or 
lemon juice, and one-half pound of sifted sugar. 
Bring to the boiling point, stirring constantly. Try 
in iced water. When it hardens pour candy in 
drops on oiled paper. 



"How sweet are looks that ladies bend on zvhom 
their favours jail." 



CONDENSED SWEETNESS 



FIG PASTE 



Chop into bits and boil one pound of figs. 
When soft, strain and press through a seive. 

Return to the water in which the}' were boiled 
which should be reduced to a teacupful. Stir in 
three pounds granulated sugar, and cook down 
slowly until a thick paste is formed. Pour into a 
pan lined with buttered paper; let cool, then cut in 
sections and dust with powdered sugar. 




CONDENSED SWEETNESS 



BUTTER SCOTCH 



Four cups brown sugar. 

Two cups butter. 

One tablespoon vinegar. 

Two tablespoons water. 

One teaspoon soda (when you take it up). 

Boil half an hour; drop in water; if crisp, it is 
done. 




CONDENSED SWEETNESS 



PEANUT BRITTLE 



Three cups sugar. 
Two cups ground peanuts. 
Butter — size of an egg. 
One teaspoon salt. 

Put sugar on slow fire In iron skillet, stir con- 
tinually until dissolved. Add peanuts, butter and 
salt, remove from fire and pour into greased pans. 

Liquid must not be added to sugar. 



"Yet it is not the sugar that's thrown in between, 
A or the peel of the lemon so candied and green, 
J Tis not the rich cream that's whipped up by a mill. 
Oh, no, it is something more exquisite still!" 



CONDENSED SWEETNESS 



ALMOND HARDBREAK 



Blanch some almonds and split them in two; dry 
in a moderate heat without coloring them. Lay 
them, with the flat side down, on an oiled pan. en- 
tirely covering it. Pour over the whole enough 
sugar boiled to 310 degrees to cover them. 



"The result tests the work. 



CONDENSED S W E E 


T N E 5 5 


"Sweet meat should have sour sauce. 

CREAM CANDY 




One pound white sugar. 
One wineglass vinegar. 
One tumbler water. 
Flavor with vanilla. 

Boil half an hour and pull. 


l "Tu siveet to have life lengthened i 


)Ut. 



CONDENSED SWEETNESS 


BURNT ALMONDS 


One pound blanched almonds. 

Put them in a preserving kettle over a moderate 
fire and stir until they begin to scorch. 

Boil i pound of sugar, half a cup of water and 
i teaspoonful of cream of tartar to a syrup. Shake 
over the almonds a little at a time until coated. 


"Our sweetest songs are those that tell of saddest 
thought." 



CONDENSED SWEETNESS 



ALMOND ROCK 



One pound granulated sugar. 
One-half pint of water. 

Stir until dissolved. Then boil a few minutes 
till bubbling on the surface. Wipe the sides with a 
sponge. When the syrup forms a soft ball, add one- 
half teaspoonful of acetic acid. Boil to the caramel 
degree and add three drops of bitter almond. Throw 
into this 6 ounces of hot blanched almonds and pour 
quickly into a pan. Cut a lemon in half and with 
the flat side press the candy evenly over the pan. 
When cold, mark into squares cutting it half 
through. Be careful in mixing the candy and al- 
monds so that granulation will not occur. 



Good diet, with wisdom, best comforteth man. 



CONDENSED SWEETNESS 



FRENCH NOUGAT 



Blanch one pound of almonds. Throw them into 
a pan of boiling water and let it stand over the fire 
for two minutes. Put into a colander and skin each. 
When cold, chop dry without browning. Keep hot. 
Put into a saucepan I pound of granulated sugar 
and 2 tablespoonfuls of water. Stir constantly over 
the fire with a wooden spoon. The sugar will first 
become moist and form little grains the size of rice, 
then it will change into smaller particles and so on 
until it is all melted. 

The moment that it is well melted, put in the hot 
almonds, take from the fire and pour into a greased 
tin. Cool. 



"Business sweetens pleasure and labour sweetens 
rest." 



CONDENSED SWEETNESS 



PLAIN NOUGAT 



Mix cne pound almonds, I pound English wal- 
nuts, i quart shelled peanuts, and grease square tins 
with olive oil. 

Put two pounds of granulated sugar and half pint 
of water in a pan ; stir until the sugar is dissolved ; 
boil until it changes color slightly. Take it quickly 
from the fire. Put nuts into the greased pan, half 
an inch thick, and pour the hot syrup over them. 
When half cold, mark into bars with a sharp knife 
slightly oiled. 

When cold, bend the tins backwards and give a 
gentle tap on the bottom and the candy will re- 
move easily. 



"The luxuries of one generation become the neces- 
sities of the next" 



CONDENSED SWEETNESS 


FRUIT CARAMEL ROCK 


Make plain nougat and pour it over a quarter of a 
cocoanut cut in thin slices. 

One-quarter of a pound of shredded citron. 

One-quarter of a pound candied orange peel. 

One half dozen figs cut thin. 

One-quarter of a pound of raisins; all mixed 
together. 


"Oh, the latest sweet tooth from my head ??m$t 

depart. 
'Ere the taste of that trifle shall not win my heart." 



CONDENSED SWEETNESS 


Two CUp; 

One-half 
One-half 

Boil all 
against the \ 
well beaten 
vanilla, and 
cherries or t 


OCEAN FOAM 


of sugar. 

cup of corn syrup. 
cup of hot water. 

together until the mixture will crack 

^lass of cold water. When cool add the 

white of one egg, a teaspoonful of 

a cupful of chopped pecans, candied 

my other dainty. Beat until stiff. 


"Fruit of the wave, 
dainty and delicious." 

— Croffut. 



CONDENSED SWEETNESS 



PENOCHE 



Two cups of brown sugar. 
One cup of white sugar. 
Butter, the size of a walnut. 
Three-quarters of a cup of milk. 

Boil until it forms a soft ball between the ringers ; 
beat until creamy; put in a tablespoonful of cream 
(or butter) at the last and then stir in a cupful of 
chopped walnuts or pecans and turn out on a but- 
tered platter. 



'As the cook, so is the kitchen.' 



CONDENSED SWEETNESS 



CHOCOLATE FUDGE 



Two cups of white sugar. 
Three-quarters of a cup of milk. 
Butter the size of a walnut. 
Two squares of Baker's chocolate. 

Boil all together until it will form a soft ball 
between the fingers; beat until very creamy; then 
stir in one teaspoonful of extract of vanilla. Turn 
out on a buttered pan; when partially cool cut in 
small squares. 



"Beware of any sudden change in any great point 
of diet." — Bacon. 



CONDENSED SWEETNESS 



COCOANUT CREAM 



Grate one-half pound cocoanut 

Boil one-half pound granulated sugar with the 
milk of the cocoanut and 2 tablespoons water; boil 
until a little of the candy dropped in cold water 
makes a soft ball. Then stir in the cocoanut ; keep 
stirring till the candy looks white; (if you stir too 
long it will crumble; if it does this add one gill of 
water and boil again). 




CONDENSED SWEETNESS 



COCOANUT CREAM. No. 2 



Three cups sugar. 

One cup cream. 

One cup cocoanut. 

Two teaspoons vanilla or lemon extract. 

Boil sugar and cream until it forms a soft ball in 
cold water, add cocoanut and flavouring, beat until 
thick. Pour into buttered dish. Cut into squares 
while still warm. 



"Opportunity is the cream of time." 



CONDENSED SWEETNESS 



COCOANUT CREAM BARS 



Boil 3 pounds granulated sugar, I teacup water 
and half a teaspoon of cream of tartar together until 
thick ; flavor. 

Take from the fire and let cool slightly in the 
kettle. Then with a large wooden spoon rub and 
scrape the mixture against the sides of the kettle 
until creamy. 

Add a large, grated cocoanut. 

Mix well but do not let it stand too long. 

Pour into wide, shallow tins covered with but- 
tered paper. When cold, lift the paper out, cut the 
candy in bars and set aside for a day or two before 
using. 

Chocolate may be used in place of cocoanut. 



"Learn to labour and to ivait." 
"All have their follies, and who will deny 
That ours is the sweetest of any." 



Some books are to be tasted, 
Others to be swallowed, 

and some few 
To be chewed and digested" 

—Bacon's Essays, 



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&mntB to th* f&mttt— 3Tarwo*U I 



